Yuck, and I'm not talking about the chicken. If I was asked to repeat the last few days I would run and hide. First, this past weekend, I started feeling bad. I think it's my gallbladder acting crazy. Then, when I started feeling better Sophie ended up crashing face first down a deep ditch and ended up having to have x-rays of her neck yesterday (they think it's stiff muscles, but wanted to be be sure) and then Makayla started having really bad stomach pains last night so we will be making a trip to the doctor this morning :(If you're a fan of teriyaki chicken, here's another recipe to try. I've made it using brown sugar, white sugar and Splenda with good results. The sauce has a great flavor and I love it over rice. Enjoy :)
TERIYAKI CHICKEN
1 (3 pound) whole chicken, cut in half
3/4 cup granulated or brown sugar
3/4 cup soy sauce
1 tablespoon grated fresh ginger
2 cloves garlic, minced
Rinse chicken halves, and pat dry with paper towels. Place chicken cut side down in a 9x13 inch baking dish. In a medium mixing bowl, combine sugar, soy sauce, grated ginger and garlic. Mix well, and pour mixture over chicken. Cover and refrigerate for at least 3 hours. Preheat oven to 350 degrees. Bake chicken uncovered in the preheated oven for 1 hour, basting frequently. Test for doneness, making sure there is no pink left in the meat. Let cool slightly, then cut into smaller pieces to serve.
Comments
The chicken looks fantastic, such a simple sauce loaded with great flavor!
Hope you have a better week. The teriyaki chicken looks like it's already getting better!